Unripe banana koottu

Usually we make fries or chips with raw / unripe green banana. But generally we reserve the fries for the cold winter . Also it is a custom to bring out a lesser oily version for each and every vegetable for the hot summer lunch in India.
My love for the koottu is endless and here is a koottu again with valai kai (Un ripe banana) which tastes fine with sambar and rasam rice.
I used the raw banana along with the skin and I hope that the skin adds a lovely flavor and fiber to our diet. That's how the banana has to be cooked , if following a traditional way. Guess , globally our ancestors were pretty sure to include all the possible fiber content to our diet by insisting so.

Unripe banana cubed with skin:


Unripe Banana (vaazhai kai) koottu:


Ingredients:
Unripe Indian banana (valai kai) - 2
Channa Dhal - a handful
Asafoetida powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Sambar Powder - 1 tsp
Salt - to taste
Shredded coconut 1 tbsp
cumin seeds - 1/4 tsp

Tempering:
Mustard seeds- 1/2 tsp
chopped onion - 2 tbsp
Urid Dhal- 1 tsp
Dry red chillies- 2
Curry leaf - 1 brig
oil - 1 tbsp

Method:
Soak the channa dhal for 15 minutes.

Scrub and Wash the bananas. Remove the stem and tip on both ends.
Retain the skin.
Chop banana in to small cubes along with its skin on.
Immediately put it in the cooking pot along with water. Keep the pieces immersed to prevent oxidation (blackening).

Add soaked channa dhal, Turmeric, sambar powder, and asafoetida.
Cook till the channa dhal and banana gets cooked. Then add salt.

For tempering heat a 1 tbsp of oil , add mustard seeds.
After it crackles add urid dhal ,chopped onion, dry chillies and curry leaves.
Add the tempering to the cooked vegetable .
Mix shredded coconut and cumin . Stir well in heat to get a thick consistency.
Valai kai koottu is ready!

Serving suggestions:
The above said quantity would be enough for 3 - 4 people depending on the size of the banana.
Serve as side dish with any Indian bread or sambar & rice or rasam & rice.

Event:
Sending this 'Unripe banana koottu' to EC's 'Side dish Event' a fabulous way to bring out the best side dishes from many bloggers. Hope this 'koottu' suits the event.

Semiya Javvarisi Paal Paayasam

Semiya is an Indian style noodles mostly made of wheat. Javvarisi / sabudana are pearl like balls made of tapioca flour like sago. Whereas Paal means Milk and Paayasam means a Kheer (Hindi) or a rich pudding .
Payasam could be the typical dessert served with any Indian style full meals. We can make the paal payasam with milk and nuts alone with or without semiya . But the addition of Javvarisi gives a pearl like texture all over the dessert and it gives a sumptuous feeling too.
Javvarisi takes more time to cook than the semiya. So we should cook the Javvarisi first and then add the semiya.
Here goes the reccipe for the Semiya Javvarisi Paal payasam.




Semiya Javvarisi paal payasam / vermicelli kheer / milk payesh

Ingredients
Vermicelli / semiya - 150 gms
Javvarisi / sago /sabudana - 3/4 cup
2 % Milk - 2 cup
condensed milk - 4 tbsp
Sugar - 1 cup
Cashew nuts - 10
Raisins / dry grapes / kismis - 15
almond - 10
Saffron - a pinch
Cardamom - 4
ghee - 1 + 1 Tbsp
Water - 3 cup

Method:
Heat 1 tbsp ghee and fry the vermicelli till light brown.
(If we are using double roasted semiya, then proceed without roasting).
Boil 2 cups of water and add the Javvarisi (sago / sabudana) ,reduce flame, stir occasionally and cook covered till it becomes transparent.
Then add the semiya and cook it to tender.
Now add the sugar and continue to stir.
Put the saffron in the milk and dissolve it, add this milk to the semiya.
Powder the cardamom and add it to the mixture. (Store the skin of cardamom for tea).
Add the condensed milk and mix well.
Fry the cashew nuts and raisins in ghee and add them to the boiling semiya.
Put off fire immediately.
The consistency should be between thin and thick (easy to sip and drink).
Semiya Javvarisi paal payasam is ready!

Serving suggestion:
Pour the paal payasam into serving bowls and serve with spoon.
Chop the almonds into thin slices and sprinkle them over the hot payasam.
Serve as hot / cold dessert.
Makes nearly 6 cups (1 cup = 200 ml)of payasam.
Cooking time : 30 minutes.